Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review

Shahida Anusha Siddiqui; Sipper Khan; Nur Alim Bahmid; Andrey Ashotovich Nagdalian; Seid Mahdi Jafari; Roberto Castro Munoz

doi:10.1007/s13197-024-05938-w

Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review

Abstrakt

High-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important for milk and dairy products. HPP can cause significant changes in the quaternary (> 150 MPa) and tertiary (> 200 MPa) protein structures. At pressures > 400 MPa, they dissolve in the following order: αs2-casein, αs1-casein, k-casein, and β-casein. A similar trend is observed in the processing of whey proteins. HPP can affect the rate of milk fat adhering as cream with increased results at 100–250 MPa with time dependency while decreasing up to 70% at 400–600 MPa. Some studies indicated the lactose influencing casein on HP, with 10% lactose addition in case in suspension before exposing it to 400 MPa for 40 min prevents the formation of large casein micelles. Number of researches has shown that moderate pressures (up to 400 MPa) and mild heating can activate or stabilize milk enzymes. Pressures of 350–400 MPa for 100 min can boost the activity of milk enzymes by up to 140%. This comprehensive and critical review will benefit scientific researchers and industrial experts in the field of HPP treatment of milk and its effect on milk components.

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Autorzy (6)

Shahida Anusha Siddiqui
Sipper Khan
Nur Alim Bahmid
Andrey Ashotovich Nagdalian
Seid Mahdi Jafari
Roberto Castro Munoz dr

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Wersja publikacji: Accepted albo Published Version
DOI:: Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1007/s13197-024-05938-w
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Publikacja w czasopiśmie

Typ:

artykuły w czasopismach

Opublikowano w:

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE nr 61, strony 1632 - 1651,
ISSN: 0022-1155

Język:

angielski

Rok wydania:

2024

Opis bibliograficzny:

Siddiqui S. A., Khan S., Bahmid N. A., Nagdalian A. A., Jafari S. M., Castro Munoz R.: Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review// JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE -Vol. 61, (2024), s.1632-1651

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